JPS59175844A - Bread additive - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a bread additive that improves the flavor, texture, and especially softness of bread, and more particularly to a bread additive comprising pregelatinized starch and fat or oil.

Conventionally, known methods for imparting softness to bread include increasing the fermentation time of bread dough, increasing the amount of water added to bread dough, and adding an emulsifier mainly composed of monoglycerides. However, when it comes to ways to increase fermentation time, in today's mass production systems, there are often fixed fermentation times for bread dough.
Therefore, changing the fermentation time is difficult in terms of the production process. In the method of increasing the amount of added water, the moisture in the bread dough increases, which causes the dough to adhere to manufacturing equipment during the production process, which not only causes a decrease in work efficiency but also often has a negative effect on the product. Furthermore, the addition of an emulsifier is widely used because it is easy to obtain soft bread. There are two known methods of adding emulsifiers: one is to directly add monoglycerides, and the other is to use an emulsifier oil prepared by adding monoglyceride or the like to fats and oils. However, this method of adding an emulsifier has the problem that if the amount added is increased in order to impart softness to the bread product, the flavor of the bread will deteriorate and the bread dough will become sticky, resulting in a decrease in workability. The reality is that the use of emulsifier-containing oils and fats in bread products is limited to breads with a small amount of added fats and oils, and is not used for breads that contain large amounts of fats and oils such as butter rolls, sweet rolls, and Danish pastries. Not suitable.

In view of the above circumstances, the present inventors have conducted extensive research and found that a mixture containing pregelatinized starch and oil and fat as main components has a flavor that improves the flavor of bread.
The present invention was completed based on the discovery that the texture, especially the softness, was surprisingly improved.

That is, the present invention is directed to a bread additive containing as a main component an oil/fat mixture consisting of 95 to 20 parts by weight of pregelatinized starch and 5 to 80 parts by weight of fat or oil.

Preferably, the pregelatinized starch used in the present invention is one made from wheat flour, corn, potato, etc.
These can be used alone or in combination, but in particular, those made from wheat flour show good results not only in softness but also in flavor and appearance, and are also excellent in water absorption. The pregelatinized starch used in the present invention may be in either powder form or paste form, but the former is more suitable in that it does not require a gelatinization step. In addition, a small amount of pregelatinized starch made from rice may be used in combination with the pregelatinized starch described above.

The fats and oils used in the present invention are not particularly limited, and purified animal hardened oils, purified vegetable oils, purified vegetable hardened oils, and the like are preferably used. Further, it may be in any of liquid, solid, and powder forms.

The blending ratio in the fat/oil mixture of the present invention is 5 to 80 parts by weight of fat to 95 to 20 parts by weight of pregelatinized starch.

If the amount of pregelatinized starch exceeds 95 parts by weight, the amount of fat added to the fat/oil mixture will decrease, resulting in the inconvenience of requiring additional fats and oils. Since the amount of oil and fat is small, it becomes difficult to obtain a homogeneous mixture. On the other hand, pregelatinized starch is 20
If the amount is less than 1 part by weight, the amount of pregelatinized starch added by the oil/fat mixture of the present invention within the predetermined range of added oil/fat amount will be small, making it difficult to obtain satisfactory effects such as softness. When using liquid fat, pregelatinized starch 70-20
If you mix 30 to 80 parts by weight of oil and fat according to the weight part number,
A homogeneous mixture is obtained. Additives such as colorants and fragrances may be added to the oil and fat mixture of the present invention.

The present invention will be explained below based on experimental examples.

Experimental Example 1 “Preparation of the additive of the present invention” Preparation of pregelatinized starch powder of wheat flour (“Consolid D”,
The additive of the present invention was prepared by adjusting the ratio of [gelatinization degree -100, manufactured by Nippon Nosan Kogyo] and hydrogenated soybean oil in the range of 95:5 to 20:80. As for the adjustment method, first, colorants and fragrances were added to the fat and oil phase, the temperature was raised to 60'CG, and pregelatinized starch of wheat flour was added thereto, followed by stirring for 15 minutes. Thereafter, quenching and kneading are performed as in the case of shortening production.

A mixture of fat and oil and pregelatinized starch of wheat flour was obtained.

In addition, if the ratio of pregelatinized starch and fat is 80:20 or more, it is difficult to mix uniformly due to the small amount of fat phase.
A homogeneous mixture was obtained using powdered fat and oil. The resulting oil/fat mixture was added in an amount of 5 to 50 parts by weight per 100 parts by weight of wheat flour in place of the shortening included in the bread making model, and a bread making test was conducted. The results obtained are shown in Table 1. The bread formulation and test conditions are as follows.

"Bread combination" Wheat flour 100 (parts by weight) Sugar 12 Salt 1.8 Oil/fat mixture 5-50 Yeast 3 Yeast food 0.1 Added water* 38-78 Whole egg 15 Skim milk powder 2 *For added water, use 15 parts by weight of shortening , added water 4
The hardness when using 4 parts by weight was used as a standard, and the hardness was adjusted to be approximately the same as this.

``Test Conditions'' Mixing All ingredients were placed in a mixer bowl and mixed while adjusting the amount of water added so that the hardness of the dough remained constant.

Fermentation time: 60 minutes/28°C Divide/Form The dough after fermentation was divided into 40 g pieces and formed into butter rolls.

Incubation time 50 minutes/38℃ Baking time 10 minutes/200℃ ``Equipment used'' Mixer Manufactured by Hinayo Kogyo Co., Ltd. All-purpose mixer 5D
MR Fermentation Room Electric egg boiler manufactured by Koshiji Shokai Co., Ltd.
Kyodo Electric Co., Ltd. Newly manufactured automatic foil oven (
Electric heating oven made by Fujisawa Seisakusho Co., Ltd. In Table 1, the evaluation was performed according to the following criteria; "Product evaluation" Softness Measured with a combination meter made by Chiyoda Seisakusho Co., Ltd. ◎: Push the bread down 1 m The required load is 50g or less, ○: 100g or less, △: 150g or less, Appearance remains unchanged and does not deform △: Appearance after firing slightly shrinks and deforms ×: Appearance after firing significantly shrinks and deforms Moisture Measured by drying at 130° C. for 12 hours using the AACC method.

As is clear from Table 1, the oil and fat mixture of the present invention can impart softness to bread when the amount of pregelatinized starch is at least about 4 parts by weight based on 100 parts by weight of wheat flour, and can impart softness to bread by about 1 part by weight.
If the amount is 5 parts by weight or less, satisfactory results can be obtained in terms of softness, flavor, and appearance.

Experimental Example 2 Mixing ratio of pregelatinized starch and fat in Table 1: 50:50
In (A15-19), wheat flour pregelatinized starch is converted into corn pregelatinized starch ("Consolid S", degree of pregelatinization:
100, Japanese agricultural industry tank), potato pregelatinized starch (
"Consolid FJ, degree of pregelatinization: 100, Japan Agricultural Industry Tank" and rice pregelatinized starch ("α-Ace", degree of pregelatinization: 10)
0, Nihon Nosan Kogyo Tank) and conducted the same test. The results obtained are shown in Table 2.

From Table 2, it can be seen that pregelatinized starches made from wheat flour show the most favorable results, while those made from potatoes and corn are inferior in water absorption (amount of added water), flavor, and appearance compared to wheat flour. be done. When rice is used as a raw material, it is particularly poor in water absorption, and does not give favorable results when used alone.

Experimental Example 3 A bread making test was conducted using the fat mixture of the present invention and a conventional fat and oil containing an emulsifier. Table 3 shows the results obtained.

"Bread formulation" (all parts by weight) "Test conditions" Mixing time Low speed 11 minutes Fermentation time 60 minutes Divide amount 40g Incubation time 50 minutes/38℃ Baking time 8 minutes/200℃ Table 3 In Table 3, the evaluations are as follows: Tested in accordance with the following criteria: Dough stickiness ○: No problem in bread making process △: Slightly sticky, but not a problem in bread making process ×: Product with severe stickiness, causing problem in bread making process Based on the same standards as in Table 1.

A sensory test was conducted using a comparison test method for the flavor of the product; ◎: Liked, ○: Slightly liked, △: Slightly disliked, ×: Disliked As is clear from Table 3, the oil and fat mixture of the present invention By adding , the amount of water added to the bread formulation can be increased without causing problems such as stickiness during the bread making process, the volume of the bread product after baking can also be increased, and extremely soft bread products can be obtained. It can be used for bread in the same way as margarine shortening, but the all-in mix method is preferred from the standpoint of uniform mixing. The types of bread are not particularly limited, but include Danish pastries, sweet rolls, and other breads that require particularly softness.
Effective for sweet bread, butter rolls, etc.

Hereinafter, the present invention will be explained in more detail based on Examples and Comparative Examples.

Example 1, Comparative Example 1 "Sweet roll formulation" Wheat flour 100 (parts by weight) Sugar 25 Salt 1.5 Oil/fat mixture* 20 Yeast 4 Yeast food 0.1 Added water 55 Whole egg 20 *gelatinized starch: oil/fat = 50 :50 All ingredients except the oil/fat mixture were put into a mixer pole and mixed. When the dough became cohesive, the oil/fat mixture was added, and the mixing was completed at a predetermined dough state and dough temperature of 28°C.

Next, the obtained dough was subjected to primary fermentation (90 minutes/28
°C), divide and shape the dough when it reaches the desired state.
Perform secondary fermentation using a foil (50 minutes/38°C),
It was baked in an oven at 200°C.

For comparison, the same operation as above was carried out except that an emulsifier-containing oil and fat was used instead of the oil and fat mixture and 45 parts by weight of added water was used.

Observe the fabric properties and product characteristics of the obtained product,
A comprehensive evaluation was conducted. The results are shown in Table 4.

Example 2, Comparative Example 2 "Formulation of Tennis Pastry" Wheat flour 100 (parts by weight) Sugar 15 Salt 1.5 Oil/fat mixture* 20 Yeast 5 Added water 65 Whole egg 10 Skimmed milk powder 2 Roll-in oil/fat 50 *Example 1 and Put all the ingredients except the same roll-in oil into the mixer pole, mix, and fully develop the dough.
The dough temperature was raised to 25°C, and the dough was fermented for 30 minutes at 28°C. The dough after fermentation was cooled to 5° C. in a freezer, the roll-in oil and fat was wrapped in the cooled dough, folded into three times twice, and then rested again in the refrigerator at 3° C. to 5° C. for 30 minutes.

Next, after folding once in three, the prescribed molding is performed, and the molded dough is fermented using a proofing machine (50 minutes/35°C).
'0f7) Bake in the oven.

For comparison, the same operation as in Section 2 was repeated except that the emulsifier-containing oil and fat used in Comparative Example 1 was used instead of the oil and fat mixture, and the amount of water added was 50 parts by weight.

Table 4 shows the fabric physical properties, product characteristics, and overall evaluation of the obtained products.

Example 3, Comparative Example 3 "Composition of bread" (parts by weight) Middle dough Real flour 70 30 Sugar - 5 Salt - 2 Oil/fat mixture* - 7 Yeast 3 - Yeast food 0.1 - Added water 40 27 Skimmed milk powder - 2 * "Process" same as Example 1 Mixing of medium dough 2 minutes at low speed, 1 minute at medium speed Kneading temperature 24.5℃ Medium dough fermentation time 4 hours Main mixing 2 minutes each of low, medium and high speed, oil and fat
After addition, push up temperature for 2 minutes each at low, medium, and high speeds: 28
°C Floor time: 15 minutes Bench time: 20 minutes Warming: 50 minutes/38°C Baking: 35 minutes/215°C A loaf of bread was produced using the above-mentioned formulation and process.

On the other hand, for comparison, a loaf of bread was obtained in the same manner as in Section 2, except that the oil and fat mixture was replaced with the emulsifier-containing oil and fat used in Comparative Example 1, and the amount of water added in the main kneading was 24 parts by weight.

Table 4 shows the physical properties of the fabric, product characteristics, and overall evaluation.

"Dough physical properties" Dough elasticity ○: No difference from normal bread dough △: Less elasticity and more stickiness than normal bread dough Dough extensibility ◎: Molder and reverse sheeter machines were used When the dough spreads well ○: Normal "Product characteristics" Volume Divide the bread dough into 135g pieces according to the AACC method, put them in a designated case and ferment them in a foil, and when 2 (7) parts of the bread come out of the case. Place in the oven and bake at 215℃ for 15 minutes. After cooling the bread, measure the volume using rapeseed seeds.

Softness Same appearance as in Experimental Example 1 Porium as in Experimental Example 1 Expressed by the specific volume of the product (volume after firing ÷ weight after firing); ◎: over 5.3 ○: 5.0 ~ 5.3 Internal factors ○: The inside of the bread has a rough, even texture. ×: The inside of the bread has a rough texture and is uneven. ◎: There is no off-taste or odor. The sweet rolls and breads obtained in the Examples and Comparative Examples are shown in Table 5. It showed deterioration over time.

Table 5 In Table 5, the smaller the number, the softer it is, and the unit is the load (fl) required to push down the bread ICIn. The bread product was stored in a plastic bag at 20°C, and the inner layer was cut to a predetermined thickness of 1.8 mm and measured. The measuring device used was a Baker's combination meter manufactured by Chiyoda Seisakusho Co., Ltd.

As described in Section 2, according to the present invention, by adding a mixture of pregelatinized starch and oil or fat, the amount of water added in bread formulation 2 is increased, and the volume of bread products after baking is increased.
It is possible to provide bread products that are rich in softness and have excellent texture and flavor. Further, there are no problems in the manufacturing process such as a decrease in working efficiency due to an increase in added water, and its usefulness is extremely high.

patent applicant Kanebuchi Chemical Industry Co., Ltd.

Claims (1)

[Scope of Claims] 1. A bread additive containing 95 to 20 parts by weight of pregelatinized starch and 5 to 80 parts by weight of fat or oil as main components. 2. Pregelatinized starch 70-20 parts by weight and fats and oils 30-80 parts by weight
The additive according to claim 1, characterized in parts by weight. 3. The additive according to claim 1 or 2, wherein the raw material for the pregelatinized starch is selected from wheat flour, corn, potato, and mixtures thereof. 4. The additive according to claim 3, wherein the raw material for the pregelatinized starch is wheat flour.